Milk cream strudel

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 200 g Butter
  • 250 g Flour
  • 1 pinch Salt
  • 2 Egg yolk (size M)
  • 3 Bread rolls from the previous day
  • 125 g Sugar
  • 3 Eggs (size M)
  • 250 g clotted cream
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 1 package Vanillin sugar
  • 50 g Raisins
  • 200-250 ml Milk
  • 7-10 Tbsp Melissa
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt 20 g butter and let it cool down. Put flour and salt in a bowl and make a depression in the middle. Pour egg yolk and butter into the hollow. Using the dough hooks of the hand mixer, mix from the middle and gradually add approx. 1/8 litre of lukewarm water.

  2. 2

    Continue kneading until the dough separates as a lump from the bowl rim. Remove the dough from the bowl, continue kneading with your hands and beat several times on the work surface. The dough must be soft and smooth.

  3. 3

    Form into a ball. Rinse a bowl or pot with boiling water and put it over the dough. Let dough rest for about 1 hour. In the meantime, soak rolls in cold water. Cream 120 g soft butter and 100 g sugar with the whisk of the hand mixer until white.

  4. 4

    Separate the eggs, stir the egg yolks into the fat-sugar mass one after the other. Add sour cream, lemon juice and zest and stir in. If necessary, squeeze the bread rolls well in a cloth, add them as well and stir in.

  5. 5

    Beat the egg whites and vanilla sugar until stiff and fold in carefully. Melt the rest of the butter in a saucepan and let it cool down. Dust a large kitchen towel with flour and roll out the dough into a rectangle (approx. 55x70 cm) on top.

  6. 6

    Spread the dough thinly with butter. Spread the filling over approx. 2/3 of the surface of the dough, leaving an approx. 4 cm wide edge. Sprinkle the filling with raisins. Lift the cloth from the narrow side where the filling is and roll up the strudel.

  7. 7

    Place the strudel with the seam side down in a greased, large, ovenproof dish. Brush the strudel with butter and bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for 35-40 minutes.

  8. 8

    Spread the strudel with the remaining butter after about 10 minutes baking time. Bring the milk to the boil, pour over the strudel after another 10 minutes and bake until done. Cover the strudel at the end if necessary.

  9. 9

    Sprinkle finished strudel with sugar, decorate with lemon balm leaves and serve warm with vanilla sauce.

Nutrition Facts

KCAL
270 kcal
CARBS
28 g
FATS
15 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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